There are three similar, though different sponge recipes in this collection of recipes, both are presented in a gallery below.
Also below the standard sponge recipes are recipes for Ginger Sponge and Chocolate Sponge.
There are three similar, though different sponge recipes in this collection of recipes, both are presented in a gallery below.
Also below the standard sponge recipes are recipes for Ginger Sponge and Chocolate Sponge.
There are two recipes for tomato relish, which appear similar though have some differences throughout their recipes. Both are presented below.
There are two pavlova recipes in this collection, one "for toffee" and another.
Both are presented in galleries below.
2/4 cup chicken stock
1 1/2 teaspoon gelatine
2 tablespoon cold water
^^^^ Combine ^^^^
Pour into base greased mould
Decorate with chopped olives, parsley or whatever
2 tablespoons brandy
1lb chicken livers
4 rashers bacon, chopped
2 small onions, chopped
2 tablespoons dry sherry
4 tablespoons cream
2 tablespoons chopped parsley
Salt & pepper to taste
3oz butter
Chop chicken livers roughly. Marinate in brandy. For 1 1/2 hours
Heat 1 oz butter, brown above.
Heat other 1 oz, brown onions & chopped bacon with bay leaf & pink thyme, add chicken livers & cook 5 minutes. Put in blender, then add cream, parsley, pepper & salt, sherry lastly melt, 3oz butter & blend in.
125g margarine, melted
Add 2 beaten eggs
200g apricot nectar
1 1/2 cups sifted self raising flour
1 1/2 cups coconut
Packet 200g chopped apricot
150g choc chips
Add above mixture, ring tin
180º 45 minutes
Later sprinkle icing sugar
250g spaghetti
30g butter
1 onion
500g minced meat
400g can tomato sauce
1/4 teaspoon cinnamon
1 bay leaf
Salt & Pepper
1/2 cup parmesan cheese
Cook spaghetti in large pan boiling salted water for 10 minutes, drain, ??? butter in pan, add chopped onion, meat, cook returning oven high heat for 5 minutes, pour off any ???, add tomato sauce, bring to boil, reduce heat ??? cover for 5 minutes, discard bay leaf.
Spread half the spaghetti over base of oven proof dish, top with half the meat mixture, spread layer of spaghetti over mixture. Pour sauce over top, sprinkle over cheese, bake covered in moderate oven 30 minutes.
Sauce: butter in pan ?? in flour add with ?? sauce boils and ??
1/4lb margarine
3/4 cup sugar
Cream & add
1 egg
1 cup self raising flour
Sifted with
1 teaspoon baking powder
1 cup chopped dates
1/2 cup chopped walnuts
Bake in moderate about 20 minutes approx
750g broccoli (cut into 2" slices)
1/2oz butter
4 bacon (diced)
1 onion (thinly sliced)
1 1/4 cup milk
2/3 cup cream
4 eggs beaten
1/4 cup grated cheese
Salt and Pepper
Arrange broccoli in greased casserole. Melt butter. Add bacon, fry till crisp.
Sprinkle on top of broccoli. Fry onion till golden brown.
Add to broccoli mixture. Mix together, milk, cream eggs, cheese and salt & pepper.
Pour over casserole.
Moderate oven - 20-30 minutes.
There are two versions of this recipe in the collection of photos, they appear to be the same (see below for both originals)
2 tablespoons sago soaked overnight in enough milk to cover
1 cup breadcrumbs
1/2 cup sugar
1 1/2 tablespoons butter
1 cup mixed fruits
1 teaspoon carb soda
1 teaspoon mixed spices
Mix together, add a little milk.
Pour into greased basin and steam for 3 hours
Serves 4-6
Cooking time 1 hour med oven or microwave on high 7 minutes then medium 10 minutes
1.5 kg thick leg chops
1 small onion, chopped
1 clove garlic, chopped
60g button mushrooms, sliced
1 small green capsicum, seeded & chopped
1/2 teaspoon dry mustard
1 chilli powder (1/2 would do)
1/2 teaspoon tabasco sauce
1 tablespoon brown sugar
1/2 cup tomato paste
1 cup water, 1/2 cup microwave
1/2 cup grated cheddar cheese
Salt & Pepper if desired
1 large glad oven bag (35c48 cm) floured
Arrange in shallow baking dish.
Trim chops of fate place 1 layer in bag.
Toss vegies. Together & spread over chops.
Blend mustard, chilli, tabasco, sugar, tomato paste with water, add cheese & season.
Pour over vegies.
Tie bag, make 4-6 holes in top of bag.
Bake for time given or until chops are tender.
1 cup sugar
1 1/2 cups boiling water
1/2 cup bournville cocoa
2 teaspoons vanilla
Mix sugar and cocoa together, add a little boiling water until smooth, continue to add water. Boil gently for 3 minutes stirring all the time. Remove from heat and add vanilla.
Serves 8
125g butter, softened (4oz)
1 teaspoon lemon juice
1 french loaf
1 teaspoon mixed herbs
1/4 teaspoon onion salt
Combine butter and flavourings, mix well
Without cutting through the bottom crust, slash bread into 2cm diagonal slices, spread each slice liberally with herb butter and re-form into loaf. Spread any leftover button on outside of loaf.
Wrap loaf in foil, place in 450ºF (230ºC) oven for 5 minutes
Separate slices and serve hot to accompanying salads.
Dumplings
1 tablespoon butter
1 beaten egg
1 cup self raising flour
Little milk
Syrups
1 1/2 cups water
1 dessert spoon butter
Juice of one lemon
1/2 cup sugar
1 tablespoon golden syrup
Rub butter into flour and mix to a light dough with beaten egg & milk ??? etc into 10 or 13 dumplings & drop into ??? syrup. Boil for 20 minutes & serve.
In this collection of photos we found three versions of Tomato Sauce all with similar ingredients although slightly different quantities. They all seem to have the same handwriting.
They all contain tomatoes, in either 12lb or 16lb amounts.
Vinegar, salt, cloves, cayenne pepper, garlic are all present.
Some variations with other ingredients become apparent with apples in one of the recipes and onions in another.
All three are presented below.
1 packet ?? citrus crush
6 oz butter melted
460 gram condensed milk
Juice of 2 lemons
2 teaspoon gelatine dissolved in 3/4 cup boiling water
Pop 1 packet ?? jelly crystals
Mix ?? and melted butter press into tin 10x6".
Condensed milk with lemon juice, dissolved gelatine ?? over base.
??
Chill mixture and cut into quarters.
250gram chopped chicken
5 cups water
4 x chicken cubes
Tin cream corn
Cook for 10 minutes,.
Put corn in.
???
Garnish:
Spring onions.
Chopped ham
Cream: 1/4 Marg & Small Cup Sugar
Add: 1 egg, mix well
Add: 1 cup DL flour, pinch salt, 4 teaspoons cocoa.
Mix well
Add: 1/4 cup chopped dates, 1/4 cup chopped walnuts
Spread into greased slice tray, cook in cool oven, 25 minutes. The edges should be cooked by the centre not too much.
Cut into slices when cool.
150g white veal
100g white button mushrooms
1 litre stock
A little flour, salt & 2 teaspoon cream
Slice veal finely.
Heat oil, when very hot, stir in veal gently, a little salt. 1/2 minute, add a little flour, veal stock or white wine & blend. Remove immediately, add slightly cooked mushrooms and cream. Return to heat, do not boil, when very hot.
Serve immediately with potatoes blended with chopped cooked bacon and grated cheese.
1lb golden sponge
2 eggs separated
1/3 cup milk
2 tablespoons cocoa
1/3 lb butter
1/4 lb butter
1/4 lb castor sugar
1 tablespoon rum or 2
Cream
Grated chocolate
Chopped toasted almonds
Take a 6" bowl & line with sponge, splitting sponge into 3 & leaving enough for lid, cook egg yolks with milk & cocoa with double boiler till thickened.
Cool.
Cream butter & sugar & add to the custard mix, thoroughly & add rum & beaten egg whites. Put into mould & cover with lid of sponge. Chill in fridge for at least 12 hours with a slight weight on top. Turn out & decorate with cream, grated chocolate & almonds.
1 beef shank, cut into slices
1 large onion, sliced finely + chopped
5 pieces garlic chopped
1 leek finely sliced
1 grated carrot
1/2 cup brandy
Zest of a lemon
Parsley, chopped
Coat shank slices in flour.
Cook in pan, with hot oil, on both sides.
In another pan cook vegies in oil, then add brandy.
Place meat in flat dish.
Cover with vegies & brandy.
Cover dish with foil, bake in moderate oven for 2 hours.
Mix lemon zest, chopped parsley & top mixture, leave 5-10 minutes.